RESEP BUGIS PANDAN enak lembut kenyal WAJIB COBAIN !!
Resep
Bugis Pandan (Pandan Glutinous Rice Cakes with Coconut Filling)
Bahan
Bahan Unti kelapa :
Bahan kulit bugis pandan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Layukan daun pisang di atas api kompor, lalu potong kecil-kecil dan bentuk oval, sisihkan.
- Masak sedikit air, gula merah, garam, dan daun pandan dengan api kecil hingga gula larut, lalu masukkan kelapa parut, aduk rata hingga tidak terlalu basah, matikan api, dan bulatkan untuk isian.
- Campur air dan santan instan, tambahkan pasta pandan, aduk rata, sisihkan.
- Campur tepung ketan putih dan garam, aduk rata, lalu tuang cairan santan-pandan sedikit demi sedikit sambil diaduk hingga adonan pas (tidak lembek, tidak keras).
- Ambil adonan (sekitar 15 gram), bulatkan, pipihkan, isi dengan unti kelapa, tutup rapat, dan bulatkan kembali. Simpan di wadah beroles minyak.
- Kukus selama 10 menit (beri jarak antar bugis karena akan mengembang), lalu simpan kembali di wadah beroles minyak.
- Setelah hangat-hangat kuku, bungkus dengan daun pisang: gulung, lipat bagian atas dan bawah, capit dan tekan ke bawah.
Ingredients
Coconut filling (unti kelapa) :
Bugis pandan skin ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soften the banana leaves over the stove flame, then cut into small pieces and shape into ovals, set aside.
- Cook a little water, palm sugar, salt, and pandan leaf over low heat until the sugar dissolves, then add the grated coconut, stir until not too wet, turn off the heat, and roll into small balls for the filling.
- Mix the water and instant coconut milk, add the pandan paste, stir well, and set aside.
- Mix the glutinous rice flour and salt, stir well, then pour in the pandan-coconut liquid a little at a time while stirring until the dough is just right (not too soft, not too firm).
- Take a portion of dough (about 15 g), round it, flatten it, fill with the coconut filling, seal tightly, and round again. Place in an oiled container.
- Steam for 10 minutes (leave space between pieces since they will expand), then place back in the oiled container.
- Once just warm, wrap each piece in banana leaf: roll, fold the top and bottom, pinch, and press downward.
Cook Mode
RESEP BUGIS PANDAN enak lembut kenyal WAJIB COBAIN !!
Bugis Pandan (Pandan Glutinous Rice Cakes with Coconut Filling)
RESEP BUGIS PANDAN enak lembut kenyal WAJIB COBAIN !!
RESEP BUGIS PANDAN enak lembut kenyal WAJIB COBAIN !!
Bahan
Bahan Unti kelapa :
Bahan kulit bugis pandan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Layukan daun pisang di atas api kompor, lalu potong kecil-kecil dan bentuk oval, sisihkan.
- Masak sedikit air, gula merah, garam, dan daun pandan dengan api kecil hingga gula larut, lalu masukkan kelapa parut, aduk rata hingga tidak terlalu basah, matikan api, dan bulatkan untuk isian.
- Campur air dan santan instan, tambahkan pasta pandan, aduk rata, sisihkan.
- Campur tepung ketan putih dan garam, aduk rata, lalu tuang cairan santan-pandan sedikit demi sedikit sambil diaduk hingga adonan pas (tidak lembek, tidak keras).
- Ambil adonan (sekitar 15 gram), bulatkan, pipihkan, isi dengan unti kelapa, tutup rapat, dan bulatkan kembali. Simpan di wadah beroles minyak.
- Kukus selama 10 menit (beri jarak antar bugis karena akan mengembang), lalu simpan kembali di wadah beroles minyak.
- Setelah hangat-hangat kuku, bungkus dengan daun pisang: gulung, lipat bagian atas dan bawah, capit dan tekan ke bawah.
Ingredients
Coconut filling (unti kelapa) :
Bugis pandan skin ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soften the banana leaves over the stove flame, then cut into small pieces and shape into ovals, set aside.
- Cook a little water, palm sugar, salt, and pandan leaf over low heat until the sugar dissolves, then add the grated coconut, stir until not too wet, turn off the heat, and roll into small balls for the filling.
- Mix the water and instant coconut milk, add the pandan paste, stir well, and set aside.
- Mix the glutinous rice flour and salt, stir well, then pour in the pandan-coconut liquid a little at a time while stirring until the dough is just right (not too soft, not too firm).
- Take a portion of dough (about 15 g), round it, flatten it, fill with the coconut filling, seal tightly, and round again. Place in an oiled container.
- Steam for 10 minutes (leave space between pieces since they will expand), then place back in the oiled container.
- Once just warm, wrap each piece in banana leaf: roll, fold the top and bottom, pinch, and press downward.
Cook Notes
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